Saturday, January 16, 2016

healthy spaghetti bolognese


  • 1 large red onion, finely chopped
  • 2 cloves of garlic, minced
  • 400g lean (5% fat) minced beef
  • 2 cans chopped tomatoes
  • 1 beef Oxo cube
  • Good splash Worcester sauce
  • 6-8 fresh basil leaves
  • Frylight Olive Oil cooking spray
  • Salt and fresh ground pepper
  • Spaghetti
  • Parmesan


Heat a large frying pan or saucepan and spritz with Frylight Olive Oil. Toss in the chopped onion and cook for a minute or two until softened. Add the minced garlic and stir, taking care not to let it burn (it turns bitter!). Add the minced beef and cook until browned, breaking up any lumps with a wooden spoon.

When the beef has browned, pour in both cans of chopped tomatoes. Crumble in the Oxo cube and add a good splash of Worcester sauce and stir through. Add the lid to your pan, turn the heat to low and let your dish work its magic…

The longer you leave this to cook, the better the taste! I like to leave mine on low for 1 hour +, but if you’re in a rush, 20 – 30 minutes won’t disappoint.

When you’re almost ready to serve, add your pasta to a pan of boiling water and cook according to the packet instructions.

Whilst your pasta is cooking, add your salt and pepper seasoning to your bolognese and throw in some torn basil leaves, too.

Serve in big, generous bowls with a sprinkling of freshly grated parmesan cheese.

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